Ohhh yes—this is elegant but totally doable at home 🤍🦪 Earthy mushrooms, silky cream sauce, and perfectly seared scallops.
Scallops with Mushrooms in a Cream Sauce
Ingredients
- 1 lb sea scallops (dry-packed if possible)
- Salt & black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
- 8 oz mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken or seafood broth
- ¼ cup Parmesan, finely grated
- 1 tsp lemon juice
- Optional: fresh thyme or parsley
Instructions
1️⃣ Prep the scallops
- Pat scallops very dry with paper towels
- Season both sides with salt and pepper
2️⃣ Sear the scallops
- Heat olive oil + 1 Tbsp butter in a large skillet over medium-high
- Add scallops in a single layer
- Sear 2–3 minutes per side until golden crust forms
- Remove scallops to a plate (don’t overcook)
3️⃣ Cook the mushrooms
- Lower heat to medium
- Add remaining butter
- Sauté mushrooms until browned and moisture cooks off (5–6 min)
4️⃣ Build the cream sauce
- Add garlic, cook 30 seconds
- Stir in broth, simmer 1–2 minutes
- Add cream and Parmesan
- Simmer gently until slightly thickened
5️⃣ Finish
- Stir in lemon juice
- Return scallops to pan just to warm through (1 minute)
- Spoon sauce over scallops
Pro Tips
- 🧻 Dry scallops = golden crust, not steaming
- 🔥 Don’t crowd the pan—sear in batches if needed
- 🧈 Butter goes in after searing to avoid burning
- 🍋 Lemon brightens the richness—don’t skip it
Serve With
- Mashed potatoes or risotto
- Pasta or orzo
- Roasted asparagus or green beans
- Crusty bread (for the sauce… obviously 😄)
Variations
- 🍷 Add a splash of white wine before the cream
- 🧄 Extra garlic + shallots for depth
- 🌶️ Red pepper flakes for a gentle kick
- 🥛 Half-and-half for a lighter version
If you want an Italian-style, no-cream, or one-pan dinner version, I can tweak it fast.
